Fall Harvest Salad Recipe

This fall harvest salad recipe is made with massaged kale as the bottom and topped with roasted butternut squash, crumbled blue cheese, sliced honeycrisp apple, and crunchy spiced pecans. A maple and apple cider dressing brings all of it collectively.

The primary day of fall for me is the primary day there’s a crisp within the air

I completely love autumn climate – the drop in humidity, the shadows that appear to stretch for miles off of crops nonetheless filled with leaves. Chilly mornings and heat afternoons. And naturally all the autumn flavors that come round this time of 12 months!

This can be a fall harvest salad I’ve made over and over. The flavors are high notch: warming spices, roasted greens, gourds, and hearty kale.

This fall harvest salad is a bit heartier than summery ones because of numerous satisfying fiber from chopped kale and roasted butternut squash. This salad shouldn’t be solely healthful and nutritious however filling and satisfying as properly. The distinction in flavors between cinnamon-dusted squash, tart blue cheese, and crunchy candy pecans is heaven on earth.

The kale will get massaged in a easy maple syrup and apple cider vinegar salad dressing. Only a trace of garlic taste goes a great distance.

This fall salad recipe makes a colourful addition in your vacation desk as properly, whether or not its the principle course at a girls lunch (add some grilled rooster on high) or as a aspect dish to a Thanksgiving desk. I prefer to maintain it considerably disassembled within the fridge so I can assemble it rapidly at time for supper, whether or not that’s to get pleasure from somewhat on a regular basis for lunch or as a served dish.

Salad Elements

Butternut Squash – both one giant complete squash or a bath of pre-cubed squash from the grocery retailer

Kale – a big head, 2 mediums, or a bag of pre-chopped to avoid wasting time

Honeycrisp Apple – my favourite however use no matter you want!

Spiced Pecans – you can even use plain and toast them. Or one other form of spiced nut.

Blue Cheese – Bleu d’auvergne is my favourite selection. Purchase it in a block and crumbled it your self. These days I’ve been on an enormous gorgonzola kick, so that may be a nice possibility as properly.

Cinnamon – Only a dusting for the squash to roast in.

Maple + Apple Cider French dressing

2 tbsp maple syrup
2 tbsp apple cider vinegar
2 tsp Dijon mustard
1/3 cup additional virgin olive oil
1 garlic clove
Salt + pepper

Substitutions

Butternut is my favourite squash to roast! Acorn squash would work too. You can too use roasted candy potato and even roasted pumpkin (together with its pumpkin seeds, roasted and spiced) for those who don’t love butternut squash.
You need to use combined greens for those who’d desire and toss them with the dressing at serving time.
Blue cheese not your factor? Feta cheese or goat cheese would work too.
Sub sliced pear for apple.
Add pomegranate seeds for extra juicy texture.
As an alternative of pecans, you should utilize toasted walnuts, slivered almonds, or marcona almonds.

Directions

Step 1: Roast Squash

Preheat the oven to 400 levels. If utilizing a complete butternut, wash the squash, peel off the pores and skin, slice it in half, de-seed, and chop into cubes.

Unfold cubes of butternut squash out on a baking sheet and drizzle with olive oil. Season with salt and pepper and sprinkle on cinnamon. Therapeutic massage butternut till properly coated and bake for 30-35 minutes, till fork tender and browning on the edges.

Step 2: Prep Elements

Whereas squash bakes, wash and dry kale and take away any stems. Chop the kale into small items. Slice the honeycrisp apple thinly. Crumble blue cheese with a fork or clear fingers.

Step 3: Make The Dressing

To make the dressing, grate or press garlic clove (use as little or as a lot as you want, relying in your palate) and mix all elements in a jar and whisk or shake. I really like utilizing a microplane zester to make sure the garlic is nearly a paste. Keep in mind: somewhat goes a great distance!

Step 4: Therapeutic massage Kale and Marinate

Therapeutic massage kale with dressing utilizing clear palms till kale is vibrant inexperienced and softens – longer than you assume! Permit to sit down and marinate at the least 20 minutes, however up to a couple hours. It’s possible you’ll want so as to add extra dressing at serving time because the kale will take up a number of the dressing because it sinks in.

Step 5: Assemble Salad

Add massaged and dressed kale to a big bowl and toss with roasted butternut squash, apple, pecans, and blue cheese. Add any remaining dressing. I maintain any proteins to serve on high moderately than mixing in, however for those who’re utilizing one thing like rooster cubes, go forward and blend it in!

Step 6: Serve

Recipe Notes

Shortcuts: Save your self a bunch of steps if you will discover pre-cubed butternut squash for a superb value on the grocery retailer.

Add-ons: Add a grain like wheatberries, quinoa, or bulgur for additional protein and fiber. Pomegranate arils or dried cranberries would add a bit extra sweetness.

Make-ahead: This can be a nice make-ahead salad as a result of massaged kale will get higher with time! If you’ll be making it properly prematurely, reserve somewhat dressing so as to add at serving time since a variety of it will get soaked into the kale within the fridge. Additionally, go away pecans out and add on the final minute to maintain them from getting soggy.

Serve: Function a aspect, a lightweight lunch or as a base for a meal salad with protein of your alternative on high. Grilled rooster or leftover vacation turkey can be perfect. I additionally find it irresistible with salmon!

Retailer: Retailer in an air-tight container within the fridge for 2-3 days.